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These are the 50 best breads around the world. To celebrate World Bread Day on October 16, take a tasty trip from injera in Ethiopia to crumpets in the United Kingdom. 50 of the world’s best breads
Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads. Bánh mì: Yeast bread Vietnam: A variant of the French baguette, a Vietnamese baguette has a thin crust and white, airy crumb. It may consist of both wheat flour and rice flour. Bannock: Quick bread: United Kingdom
Anadama bread. This is a list of American breads. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of humanity's oldest foods, having been of importance since the dawn of agriculture. This list includes breads that originated in the ...
Breads of the Czech Republic (1 P) E. Egyptian breads (4 P) Emirati breads (3 P) F. Finnish breads (7 P) French breads (2 C, 17 P) French Polynesian breads (1 P) G ...
Best: Nature’s Own Thick-Sliced White Bread. $2.97 . While the majority of the white bread brands I tried were extremely similar, the top two sit in a major league of their own.
This is a list of notable French breads, consisting of breads that originated in France. Baguette – a long, thin type of bread of French origin. [1] [2] The "baguette de tradition française" is made from wheat flour, water, yeast, and common salt. It may contain up to 2% broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt ...
Samarkand non or "Samarkand bread" is a traditional bread from Uzbekistan. It is a very popular bread that accompanies the numerous dishes of the traditional Uzbek cuisine. It originates from the region of Samarkand. Shaped like a cake, it is thinner in the center, and has a rather soft crust. It is baked in a tandir, a traditional well-shaped ...
Sometimes wheat was added as well. The bread was kneaded and flattened into a round form by a cake roller or by hand, picked and baked on a hot stove or in ashes. Before the Second World War, flatbrauð was only served with a meal. However, since then it has become a popular feature on the coffee table.